Ingredients

1 half, fully cooked, smoked bone-in ham (7 pounds)
1/2 cup peach jam
3 tablespoons Dijon mustard
1/2 teaspoon ground ginger
Rosemary sprigs for garnish

Directions

Preheat oven to 325 F. Remove skin and trim all but 1/4 inch of the fat from ham. Score fat, just through to the meat, into 3/4- to 1-inch diamonds. Place ham on rack in medium roasting pan.

Insert meat thermometer into center of ham, being careful that pointed end does not touch bone. Bake 1 1/2 hours.

Meanwhile, prepare glaze: In cup, mix jam, mustard and ginger until blended. Brush glaze over ham. Bake ham 30 minutes longer, or until thermometer reaches 140 F. Place on warm, large platter. Let stand 15 minutes; keep warm.

Slice and serve with vegetables of choice (brussels sprouts and sweet potatoes go well). Serves 12.

Cook's note: You may bake the ham ahead of time, store up to 2 days in the refrigerator, then reheat for 1 hour in a 325 F oven.